Mastering Chicken Tagine: A Step-By-Step Guide To Tender, Flavorful Chicken

Chicken tagine is a traditional Moroccan dish, typically made with chicken braised with spices, garlic, onion, olives, and preserved lemons. The name 'tagine' refers to both the dish and the shallow clay vessel with a cone-shaped lid in which it is cooked. However, a tagine pot is not necessary to make this delicious dish, as it can also be prepared in a Dutch oven, slow cooker, or even an Instant Pot.

The process of cooking chicken in a tagine pot involves first marinating the chicken with a mixture of spices, garlic, and sometimes lemon. The chicken is then browned in the pot, and various vegetables, spices, and liquids are added to create a flavourful stew. The dish is then slow-cooked, allowing the flavours to infuse and the ingredients to become tender.

Chicken tagine is a popular dish due to its complex and balanced flavours, and the versatility of the recipe. It is a comforting and nutritious meal that can be adapted to suit individual tastes and preferences.

Choosing your chicken pieces

Choosing the right chicken pieces for your tagine is important to ensure the dish turns out juicy and tender. While you can use a whole chicken cut into pieces, many recipes recommend using chicken thighs as they remain tender even if slightly overcooked. Bone-in, skin-on chicken thighs are a good option as the bones add depth of flavour to the sauce, and the skin can be removed midway through cooking if desired.

If you prefer white meat, chicken breast is also an option, but be careful not to overcook it as it can become dry. You can also use chicken drumsticks or any other part of the chicken you like.

Before cooking, trim any excess skin and fat from the chicken pieces. This will help reduce the amount of fat in the dish and improve the texture of the sauce.

For the best results, marinate the chicken pieces in a mixture of spices, garlic, ginger, cumin, and paprika before cooking. This step is important as it infuses the chicken with flavour and your taste buds will thank you for it. You can marinate the chicken for up to 24 hours, but even a few hours will make a difference.

When you're ready to cook, heat a skillet or large saucepan and brown the chicken pieces in batches until they're golden brown. This step adds flavour and colour to the dish. Once the chicken is browned, set it aside and drain any excess oil from the pan before adding the other ingredients.

Preparing your tagine pot

If you have purchased a new tagine pot, you will need to cure it before using it for the first time. Start by soaking the tagine in water for 24 hours. After 24 hours, remove the tagine from the water and dry it off with a towel. Then, rub olive oil on the inside of the dish and lid by hand. Place the tagine in a cold oven and set the temperature to 225°F for two hours. Finally, turn off the oven and let it cool down completely.

Always wash your tagine by hand and avoid soaking it in soapy water. If you have a gas stove, use a tagine heat diffuser and do not place the tagine directly on the flame.

If you don't have a tagine pot, you can use a regular cooking pan or a Dutch oven. If you plan to use a cooking pan, check regularly to ensure that the ingredients don't stick to the bottom of the pan. You can also use a heat diffuser to distribute the heat evenly and prevent burning.

Browning the chicken

Firstly, prepare the chicken by trimming any excess fat and skin. Then, season the chicken thighs generously with salt and pepper, as well as other spices like garlic, ginger, cumin, and paprika. You can also create a spice rub by mixing garlic, saffron, ginger, paprika, cumin, turmeric, and black pepper. Rub this mixture over the chicken and let it marinate in the refrigerator for a few hours or even overnight.

When you're ready to cook, heat a skillet or large saucepan over medium-high heat and add olive oil. Place the chicken pieces in the pan, making sure they are in a single layer and not crowded. Let the chicken cook without moving it for about 3-5 minutes until the skin is golden brown. Then, using tongs, flip the chicken pieces over and cook the other side for an additional 4-5 minutes.

Once the chicken is browned on both sides, transfer it to a plate and set it aside. If there is excess oil in the pan, drain it off, leaving just enough to cook the vegetables. Reduce the heat to medium and add the onions, garlic, and other aromatics to the pan. Sauté them until they are softened and lightly browned, stirring occasionally.

At this point, you can also add spices like cumin, coriander, paprika, and cayenne pepper to the pan, cooking them until they become fragrant. This step helps to build flavour in the dish. You can also deglaze the pan with a bit of chicken stock or water if it becomes too dry.

Now, it's time to return the chicken to the pan. Place the chicken pieces on top of the bed of aromatics, along with any accumulated juices from the plate. If using a tagine pot, transfer the contents of the skillet to the tagine and nestle the chicken pieces into the vegetables.

Cover the tagine or skillet and place it over low heat. Let the chicken cook gently for about 30-40 minutes, until it is cooked through and tender. Check the chicken occasionally and add more liquid if needed to prevent it from drying out.

Once the chicken is done, remove it from the heat and let it rest for a few minutes before serving. Garnish with fresh herbs like parsley or cilantro, and serve with couscous, rice, or flatbread on the side.

Cooking the aromatics

Preparing the Aromatics:

• Start by gathering your aromatics: this typically includes onions, garlic, ginger, and sometimes coriander or parsley. You can also add spices like cumin, paprika, and bay leaves to enhance the aroma.
• Finely chop or mince the garlic and ginger, and slice or chop the onions. You want to create a flavour base for your chicken tagine.
• Heat a skillet or large saucepan over medium heat, and add a generous amount of olive oil—around 2 to 3 tablespoons should be enough.
• Once the oil is hot, add the onions and sauté them until they become translucent and start to soften. This usually takes about 3 to 5 minutes.
• Next, add the garlic, ginger, and any other spices you're using. Continue to cook this mixture, stirring frequently, for another 3 to 5 minutes. You'll know it's ready when the spices become fragrant, and the onions are lightly browned.
• At this point, you can also add other ingredients like chickpeas, apricots, or raisins if you want to incorporate some sweetness into your dish.
• Give everything a good stir to combine the flavours, and then you're ready for the next step—adding the chicken!

Remember, the key to cooking great aromatics is to cook them slowly and patiently. This step is essential in building the flavour foundation for your chicken tagine, so take your time and savour the wonderful aromas that fill your kitchen!

Adding the liquids

When adding the liquids, you can use water, chicken stock, or chicken broth. The amount of liquid you add will depend on how much sauce you want in your tagine. For a sauce that just covers the chicken, you will need around 3-4 cups of liquid. If you prefer a saucier tagine, you can add more liquid, up to 6 cups.

In addition to water or stock, you can also add lemon juice to your tagine. The lemon juice will add a bright, tangy flavour to the dish. If you are using preserved lemons, you can also add the juice from the lemons to the tagine.

For a slightly sweeter tagine, you can add honey to the liquids. Alternatively, you can add dried fruit such as apricots, raisins, or figs. These will add a subtle sweetness to the dish.

Finally, if you want a more savoury tagine, you can add olives to the liquids. Green or kalamata olives work well, or you can use a combination of both. Just be careful not to add too many olives, as they can be quite salty.

Frequently asked questions